12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼ -inch-wide strips Enchilada Sauce: 1/2 cup coarsely chopped fresh cilantro leaves 1 can (4 ounces) pickled jalapenos, drained and chopped (about 1/4  cup) 8 ounces Monterrey Jack cheese, grated (2 cups) Tortillas and Toppings: 10 six-inch corn tortillas 3 ounces grated Monterrey Jack cheese (3/4 cup) 3/4 cup sour cream 1 avocado, diced medium 5 romaine lettuce leaves, washed, dried, and shredded 2 limes, quartered



  • Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes;  add chicken and cook, stirring constantly, until about 30 seconds. Add enchilada sauce; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
  • Adjust oven racks to upper- and lower middle positions and heat oven to 300 degrees.
  • Place some sauce in the bottom of 9 x13. Heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.